Description
These Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are a flavorful and protein-packed breakfast option that can be enjoyed fresh or stored for later. Filled with Mediterranean-inspired ingredients, these muffins are perfect for meal prep and busy mornings.
Ingredients
Scale
Egg Muffins:
- 8 large eggs
- 1/4 cup milk
- 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1/3 cup chopped Kalamata olives (pitted)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh spinach
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- pinch of salt
- olive oil spray
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil spray.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs and milk until smooth. Stir in the sun-dried tomatoes, olives, feta, spinach, garlic powder, black pepper, and salt.
- Fill the Muffin Cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
- Cool and Serve: Allow the egg muffins to cool for 5 minutes before removing from the tin. Serve warm or refrigerate for later use.
Notes
- These muffins can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 20–30 seconds.
- For added protein, mix in chopped cooked sausage or turkey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
